1. Crust: Combine all crust ingredients in a large bowl. Mix until well incorporated, and then press into your pie dish. 2

. Filling: Combine soaked cashews, silken tofu, canola oil, and lemon juice in a blender; pulse until completely smooth and creamy. (This works best if you have a powerful blender or food processor. You may have to leave it in the blender for a few minutes to completely smooth all granules of cashews.)

3. Transfer mixture to a bowl and whisk in sugar, Ener-G, vanilla, and salt until completely dissolved. Make sure there are no lumps or sugar crystals. You may want to let it sit for a few minutes to fully dissolve. Carefully spoon into the crust.

4. Bake at 375 degrees F for 25 to 30 minutes, until set (doesn't jiggle when you move the pan). Remove from oven and let cool.

5. Place in fridge and chill for at least five hours. This is meant to be served with a fruit or syrup topping of your choice.

SO HOW'D IT GO?

This was easy and mouthwatering!! I love this recipe. I used a full cup of cashews, a 12.5 oz brick of extra firm silken tofu, mixed real organic maple syrup & raw organic agave nectar for my sweetener of choice and marbled with blueberry juice and topped with blueberries. A...MAZING! Uploading photos now :) Thank you!

i usually use flax meal instead of egg replacer, (thanks leah for letting me know how it turned out:) I think i might try cornstarch = 2 eggs which will be 2 T so theres no brown flecks in it. Im going to see if I cant figure out a lighter crust too- maybe flax meal to sub some of the fat? To sub flax its 3:1 flaxmeal:fat. I think Ill try up to half with flax. Ill see how it goes! Thanks Annette for the recipe!